Physical, Chemical and Rheological Properties of Blueberry Jam-Reference-Cited by-同舟云学术

Physical, Chemical and Rheological Properties of Blueberry Jam

Published:2022-07-20 Issue: Volume: Page:436-442
ISSN:2190-3018
Container-title:Proceedings of the 7th Brazilian Technology Symposium (BTSym’21)
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Author:

Guimarães Daniela Helena Pelegrine^ORCID,Alves Gisele Letícia^ORCID,Querido Amanda Faria^ORCID,Castillo Pedro Felipe Arce^ORCID,de Moraes Gomes Rosa Maria Thereza^ORCID

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-031-04435-9_44

Reference25 articles.

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3. Avram, A.M., Morin, P., Brownmiller, C., Howard, L.R., Sengupta, A., Wickramasinghe, R.: Concentrations of polyphenols from blueberry pomace extract using nanofiltration. Food Bioprod. Process 106, 91–101 (2017)

4. Goldmeyer, B., Penna, N.G., Melo, A., Rosa, C.S.R.: Características físico-químicas e propriedades funcionais tecnológicas do bagaço de mirtilo fermentado e suas farinhas. Rev Bras Frut 36, 980–987 (2014)

5. Lespinard, A.R., Bambicha, R., Mascheroni, R.H.: Quality parameters assessment in kiwi jam during during pasteurization. Modelling optimization of the thermal process. Food Bioprod. Process 90, 799–808 (2012)

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1. Effect of Storage Time on the Physical, Chemical, and Rheological Properties of Blueberry Jam: Experimental Measurements and Artificial Neural Network Simulation;Foods;2023-07-27